Spring

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Summer

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Autumn

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Winter

Spring

The first spring strawberries are small and extra flavourful. Maple-flavoured fruit salad with strawberries and grapes. Photo: Gordon Beck

Maple-flavoured fruit salad with strawberries and grapes (Salade de fruits à l’érable)
Vine-ripened tomatoes are in fashion, whether from Quebec fields or imported from Mexico in winter. Photo: Gordon Beck

Orzo Primavera
Rhubarb grower Suzanne Bigras checks the crop as it’s washed and bundled for market. Photo: Gordon Beck

Rhubarb Muffins (Muffins à la rhubarb)

Summer

Eggplant caviar. Photo: Gordon Beck

Eggplant Caviar (Caviar d’aubergines)
Lamb is specially fed at La Ferme Éboulementaise in Charlevoix. The meat has been designated with the Quebec government’s “attestation de spécificité”, indicating it is a unique regional product. Photo: Gordon Beck

Lamb Liver and Merguez Farm Sausages with Apples (Foie d’agneau et merguez de la ferme aux deux pommes)
Tomatoes of all varieties and sizes ripen in the fields of Quebec and fill market stalls. Photo: Gordon Beck

Traditional Gazpacho (Gaspacho Rouge)

Autumn

Marie Bieler of the family company Atoka cranberries celebrates the new crop. Photo: Gordon Beck

Couscous with Chicken and Dried Cranberries (Couscous de poulet et canneberges séchées)
Endive, apple and cranberry salad. Photo: Gordon Beck

Endive, Apple and Cranberry Salad (Salade d’endive, de pomme et de canneberges)
Mushroom foraging is a growing trend and chefs have suppliers who have their private places to harvest. Photo: Gordon Beck

Wild Mushroom Soup (Soupe aux champignons sauvages)

Winter

Carrots of several colours are popular, either cooked alone or chopped into soups and meat dishes. Photo: Gordon Beck

Duckling roasted with raisins (Canard roti aux raisins)
Winter squash are a cold weather favourite in Quebec. Photo: Gordon Beck

Roasted Winter Vegetables (Légumes d’Hiver Épicés et Rôtis)
Salmon marinated in maple syrup. Photo: Gordon Beck

Salmon Marinated in Maple Syrup (Saumon mariné au sirop d’érable)

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